2 tbsp. lemon juice
2 tbsp. hot pepper sauce
2 tsp. chili powder
1 tsp. chicken bouillon
1 tsp. oregano
1 tsp. garlic powder
1 lb. boneless chicken
1 medium onion
1 green or red pepper
8 flour tortillas
sour cream
hot pepper sauce

Combine lemon juice, 2 tablespoons hot pepper sauce, chili powder, chicken bouillon, oregano and garlic powder. Slice chicken into thin strips and coat with mixture. Let stand in refrigerator for 1/2 hour or more.

Spray oil in cold skillet. Preheat skillet on high. Add chicken mix and sliced onion and pepper. Cook and stir 2-3 minutes until tender and liquid has evaporated. Serve on tortillas. Sprinkle on toppings and sauces as desired.

Serves 8.

Submitted by: Staci Wise